Electrric field effects on the thermal conductivity of milk chocolate determined using the 'mirror image method'

摘要

Electrorheological fluids exhibit changes in flow properties when exposed to an electric field. Generally, these fluids display an increase in apparent viscosity and a greate4r yield stress in the presence of a voltage. Another attribute of some electrorheological fluids is the ability to enhance heat transfer, allowing for greater control over heating and cooling unit operations. This paper examined the effects of an applied voltage on the thermal conductivity of molten milk chocolate, a material known to be an electrorheological fluid.